Greek Honey Cake With Orange And Pistachios

Greek Honey Cake with Orange and Pistachios is a divine fusion of tradition and creativity, capturing the essence of Greek desserts. With roots in ancient culinary practices, this delightful cake marries the sweetness of honey, the zestiness of oranges, and the crunch of pistachios for a tantalizing treat.

History of Greek Honey Cake with Orange and Pistachios:

This delightful cake pays homage to the rich history of Greek sweets, where honey has long been revered as a symbol of divine sweetness. The addition of citrus and pistachios reflects the diverse flavors and ingredients found in the Greek culinary tapestry.

Ingredients for Greek Honey Cake with Orange and Pistachios:

*Flour
*Greek honey
*Oranges
*Pistachios

How to Make Greek Honey Cake with Orange and Pistachios:

1.Combine flour, honey, and orange zest to form a batter.
2.Fold in chopped pistachios for a delightful crunch.
3.Bake until golden, allowing the kitchen to fill with a heavenly aroma.
4.Drizzle with honey while warm, ensuring a luscious and sticky finish.
5.Serve slices adorned with extra pistachios for a touch of elegance.



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Different Ways to Make Greek Honey Cake with Orange and Pistachios:

Variations in this recipe may involve adding spices like cinnamon or cloves for a nuanced flavor profile. Some may opt for a honey soak post-baking for extra moisture, while others might experiment with different citrus fruits. The best way to make this cake often lies in balancing the sweetness of honey, the brightness of citrus, and the nutty richness of pistachios, creating a harmonious dessert that embodies the spirit of Greek culinary excellence.

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Greek Honey Cake With Orange And Pistachios



Indulge in the simplicity of this light and citrusy honey cake – a fuss-free dessert that strikes the perfect balance of sweetness. Ideal for a crowd, its not-too-sweet profile ensures universal delight. For optimal flavor, let it soak for a couple of hours, or prepare it a day in advance for an effortlessly delicious treat.

Prep: 10 mins

Cook: 30 mins

Serves: 15

Ingredients

For The Cake
5 large eggs
1 cup low-fat Greek yogurt (I used fat-free plain Greek yogurt)
2 cups granulated sugar
5 tablespoons ground almonds
Zest of 1 lemon
Zest of 1 orange
1 ¼ cup all-purpose flour, plus more for dusting
1 cup coarse semolina (or farina or Cream of Wheat)
2 teaspoons baking powder
¾ cup extra virgin olive oil, plus more for greasing the pan
Handful of shaved almonds, for topping (optional)

For The Honey Pistachio Syrup
1 1 /4 cup shelled salted pistachios
1 ¼ cup quality runny honey
Juice of 2 oranges
Juice of 1 lemon

Instructions
 
1.Get ready. Preheat the oven to 350°F. Grease a 9 x 13-inch baking pan with oil and dust with all purpose flour (shake the pan a little to get an even coating of flour).
2.Make the cake batter. Place the eggs, yogurt, sugar, ground almonds, orange and lemon zest, AP and semolina flour, baking powder, and olive oil in a large mixing bowl. Mix with a wooden spoon or a whisk to combine. Pour the batter into the prepared baking pan and spread evenly with a spatula.
3.Bake and cool. Bake on the center rack until the cake is golden and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Remove from the oven and let the cake completely cool in the pan.
4.Make the honey syrup. Once the cake has cooled, toast the pistachios in a large dry non-stick pan over medium-low heat. Once they become fragrant, stir in the honey, orange juice, and lemon juice. Bring to a boil and reduce until nice and syrupy, 1 to 2 minutes. (Do NOT taste the hot syrup as it will burn your mouth).
5.Soak the cake. Use a small knife or skewer to poke holes all over the cake. Pour the honey pistachio syrup all over the cake as evenly as possible. If you need to, use a spoon to distribute the pistachios across the top of the cake. Sprinkle on the shaved almonds, if using. For best results, allow the cake to soak with the syrup for a few hours.
6.Serve. Cut the cake into 12 to 15 squares and serve.

Notes
 
*You can by the almonds ground or grind whole almonds in a small food processor.
*The syrup needs to be hot when you pour it on the cooled cake so the cake will better absorb it.
*This cake is even better the next day when the flavors and the moisture have settled in.

Nutrition

Calories: 514.5kcal / Fat: 21.9g / Saturated Fat: 3.2g
Carbohydrates: 74.1g / Polyunsaturated Fat: 4.2g / Monounsaturated Fat: 13.4g
Protein: 10.1g / Trans Fat: 0.01g / Cholesterol: 55.4mg
Sodium: 85.7mg / Potassium: 292.3mg / Fiber: 3.3g / Iron: 2.3mg
Sugar: 53.5g / Vitamin A: 195.4IU / Vitamin C: 10.6mg / Calcium: 96mg







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